Moisture Content (%) 13.0 Max

pH 10 % susp. 5.0 – 7.0

Starch (%) on dry 85 Min

Ash (%) 0.5 Max

Protein (%) 6.0 - 7.0

Whiteness 90 Min

Sulfur dioxide (ppm) None

Pesticide Residues None

Gelatinization Temperature (o C) 72 Max

Peak Viscosity at Gelatinization Temperature (RVU) 220-300

Peak Viscosity after Cooling to 50 Celsius (RVU) 140-180

Microbiological Properties

B.cereus < 10,000 CFU/g

Yeast and Mold < 100 CFU/g

TPC < 1 x 105 CFU/g

E.coli ND

Salmonella spp. ND

S.aureus ND